Côte de Veau aux Truffes (Veal Chop with Truffles)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Veal chop
- Butter
- 7 or 8 fine slices of truffle
- 2 spoonfuls truffle essence
- 1 spoonful meat glaze
- Butter
Instructions
- Sauté the veal chop in butter.
- Dress the chop and arrange 7 or 8 fine slices of truffle on top.
- Deglaze the sauté pan with 2 spoonfuls of truffle essence.
- Add a spoonful of meat glaze.
- Mount lightly with butter and pour the sauce over the chop.